Coconut Chocolate Crunchies

• 8 tbsp (1 stick) butter, softened
• 3/4 cup firmly packed brown sugar
• 1 tbsp golden syrup or molasses
• 2 None eggs
• 2 1/4 cups self-rising flour
• 3/4 cup flaked coconut
• 3/4 cup quick-cooking oats
• None None FOR THE CHOCOLATE GANACHE FILLING
• 6 oz milk chocolate, coarsely chopped
• 2 tbsp butter

1. Preheat the oven to 350u0b0F. Grease and line baking pans with parchment paper.
2. Beat butter, sugar and syrup in a large bowl with an electric mixer until light and fluffy. Add eggs, one at a time, beating well after each addition. Fold in sifted flour, and coconut and oats.
3. Roll rounded teaspoons of mixture into balls. Place 2 inches apart on prepared pans; flatten with the palm of your hand until 1 1/2-inch round. Using a flour-dusted fork, mark cookies. Bake 12 mins. Cool in pans 2 mins. Remove from pans; cool completely on wire rack.
4. Meanwhile, for the chocolate ganache filling, stir chocolate and butter in a small heatproof bowl over a small saucepan of simmering water until smooth (don't let water touch bottom of bowl). Cool ganache until spreadable.
5. Sandwich two cookies with 2 tsp ganache. Let stand until filling is firm.

butter, brown sugar, golden syrup, eggs, flour, flaked coconut, oats, milk chocolate, butter

Taken from recipes-plus.com/api/v2.0/recipes/35417 (may not work)